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Cakes, Pies and other baked goods

Linzer Torte


  • 100 g soft, unsalted butter (about 1 stick)
  • 100 g white sugar
  • 100 g ground almonds (can be replaced by hazelnuts)
  • 100 g white (whole wheat, if you want) flour
  • 1/2 tsp cinnamon
  • pinch of ground cloves
  • 1 egg
  • 150-200 g red currant jam (or raspberry jam)
  • confectioners' sugar to sprinkle on top
  • optionally: some Kirschwasser (cherry liquor)
  • optionally: sliced almonds
Linzer Torte
The finished Linzer Torte.

Mix butter, sugar, almonds, flour, spices and the egg into a thick dough. Refrigerate for 30 minutes. Roll out about 3/4 of the dough between wax paper and use it to line a round spring form pan. Mix jam with the optional liquor and fill evenly into baking pan. Roll out the remaining dough, cut in strips, and place them on top of the cake in a rectangular grid pattern. Optionally, cover the strips with eggwash, and place sliced almonds around the rim.
Bake at 180°C (350°F) for 35 minutes or until light brown. Let cool down, cover and let soak in a cool place for at least one day. Serve with confectioners sugar sprinkled on top.

What a tasty apple cake!
Doesn't that look yummy?

Leipziger Apfelkuchen
"The judge's cake" ;-)


  • 200 g unsalted butter
  • 200 g white sugar
  • 4 eggs
  • lemon zest (from one lemon)
  • pinch of salt
  • 200 g white flour
  • 1/2 tsp baking soda
  • 6 large apples
  • some cinnamon sugar
  • confectioners' sugar to sprinkle on top

Cream butter and sugar in a large bowl. Add the eggs, lemon zest and salt. Slowly add flour and baking soda, one tablespoon at a time.
Pour the dough into a lightly greased springform pan. Core and peel apples, and cut them in half. Make several parallel cuts across the top of each half. Put the apples on the cake, with the cuts facing upwards, and sprinkle with cinnamon sugar.
Bake at 360°F (180°C) for about 45 minutes. Let cool before you remove the pan, and sprinkle confectioners' sugar on top.

Schwäbischer Hefezopf


  • 500 g flour
  • 100 g soft, unsalted butter
  • 70 g white sugar
  • 1 envelope of vanilla sugar
  • 1 envelope of dried yeast
  • pinch of salt
  • 220 ml warm milk
  • 1 egg
  • lemon zest (of about 1/2 to 1 lemon)
  • 50-100g raisins (optional)
  • 1 shot of rum (optional)
  • 1 egg
  • 40g sliced or slivered almonds (optional)
  • 40g coarse decorating sugar (optional)

Soft and fluffy!

Let butter and eggs warm to room temperature, and warm milk to about 30-40 °C. Combine flour, sugar, vanilla sugar, yeast, butter, milk, egg and lemon zest and knead into a yeast dough. Cover and let rest for about 1 hour until it at least doubled in size.
In the meantime, soak the raisins in the rum (or warm water).
Divide the dough into three equal pieces, and manually knead in the strained raisins. Cover and let the three pieces rest for another 20 minutes.
Roll into three strands and braid them on a cookie sheet lined with baking paper. Whisk the remaining egg and brush the braided dough with the egg wash. Sprinkle with almonds and coarse sugar, then let rest for another 10-15 minutes.
Bake at 320°F (160°C) for about 30-40 minutes until nice and golden grown. Let cool down slowly (e.g. in the oven) before slicing.


The final Ofenschlupfer when they just come out of the oven.
Mhhhh, yummy!

Swabians and Scots have at least one thing in common: Both hate to waste money.
And since those old buns from last Sunday did cost money, we don't throw them away. All right, they are from Sunday before last, hard as rocks and not very tasty any more! But still, no need to let them go to waste. Instead we make a delicious apple dessert out of it.
So here we go:


  • about 6 old plain white buns (or about 12 slices old white bread)
  • 250 ml milk
  • 100 g white sugar
  • 1 teaspoon vanilla extract
  • 3 decently sized apples (I prefer the slightly sour ones)
  • 100 g raisins (if you want to be really fancy soak them in some rum)
  • 125 ml milk
  • 50 g sugar
  • cinnamon
  • lemon zest
  • 4 eggs
  • 50 g thin sliced almonds

Start with the bread first. Cut the dried buns into thin slices (they should be about halve the size of your regular slices of bread, definitely not bigger than those!). Put the sliced buns in a big bowl.

The apple mix
The apple mix
Put the milk in a pot and slowly heat it on the stove (don't do it in the microwave, it'll be a mess!). Add the sugar and the vanilla extract and stir well while heating. You don't need to bring it to a boil, just make sure it's about 50°C - 60°C. Then pour this mixture over the cut buns and let them soak.
While they are soaking, prepare the apples. Peel them, cut them in quarters and get rid of the core. Then cut the quarters in thin slices and put them into another bowl. Add the raisins and carefully mix them together.
To prepare the casserole simply grease it with some butter. Then put in one layer of the soaked bread and one layer of apples. Repeat until the casserole is full. Make sure you finish with a layer of Apples on top. Sprinkle the sliced almonds on top of it all.
The Ofenschlupfer just before baking
The Ofenschlupfer just before baking
Now it's time to prepare the topping. Take the pot you used before and put in the milk and the eggs. Do not heat it this time! Just blend the two together well. Add sugar, cinnamon and lemon zest (to taste) and blend well. Then pour this mixture over the apples.
Bake the whole thing at 200°C (gas: level 4) for 45-50 minutes (check from time to time to see how it is doing). Then serve while hot with vanilla ice cream. Enjoy!



  • 250 g white flour
  • 1 tsp baking soda
  • 75 g white sugar
  • 100 g unsalted butter
  • 1 teaspoon vanilla extract
  • 3 egg yolks
  • 1 eggs
  • 1.5 - 2 kg rhubarb
  • 50 - 100 g white sugar
  • 3 egg whites
  • 50 g white sugar

Clean and skin rhubarb, cut into small pieces, and cover with sugar. Let soak for up to one day.
Mix butter, sugar, eggs, egg yolks, and vanilla extract until smooth and creamy. Add flour and baking soda. If the mixture ends up too dry, add a little milk one tablespoon at a time. Fill batter into cookie sheet or spring form.
Strain rhubarb and distribute over cake. Bake at 170°C for about 20 - 25 minutes. Whip egg whites and sugar, and distribute evenly on top of the cake. Bake for another 20 minutes.

Zwetschgenkuchen Alt-Lübecker Art

Lübecker Zwetschgenkuchen
Lübecker Zwetschgenkuchen.


  • 500 g white flour
  • 1 envelope yeast
  • 1⁄4 l warm milk
  • 70 g white sugar
  • pinch of salt
  • 1 egg
  • 80 g unsalted butter
  • lemon zest of one lemon
  • 150 g marzipan
  • 4 egg yolks
  • 2 shots of rum
  • 1 pinch of salt
  • 250 g ground or chopped almonds
  • 100 g plain bread crumbs
  • 4 egg whites
  • 160 g white sugar
  • 2 kg damsons (a kind of plums, prunus domestica insititia to be precise)
  • 100 g coarse decorating sugar

Prepare a yeast dough: Mix flour, yeast and warm milk. Add sugar and other ingredients, and knead into a dough. Let rise for one hour until the size has doubled. Knead again, and roll out onto cookie sheet.
Note: If you like a thin crust, you can reduce all ingredients by 1/2.

The Zwetschgenkuchen ready for baking.
Ready for the oven...

Blend marzipan with egg yolk and rum into a smooth mixture, then add almonds and bread crumbs. Whip egg whites and sugar in a separate bowl, and carefully fold in the marzipan mixture. Spread on the dough, and place the damson halves on the cake (like shingles on a roof).
Bake for 40 minutes at 200°C - 220°C (ideally the first 20 minutes only on lower heat, then on convection). Immediately afterwards sprinkle coarse decorating sugar on top.

The cake is particularly good and juicy after one or two days (keeps well if simply covered with a kitchen cloth).

Deutscher Käsekuchen


Deutscher Käsekuchen
Deutscher Käsekuchen.
  • 150 g white flour
  • 1 tsp baking soda
  • 1 pinch of salt
  • 40 g white sugar
  • 50 g unsalted butter
  • 1 egg
  • 450 g Quark (or, less good, Ricotta; in the worst case cottage cheese, as long as you blend it into a smooth paste first)
  • 8 oz sour cream (1 small cup)
  • 8 oz whipping cream (1 small package)
  • 125 g white sugar
  • 2 large eggs (or 3 small ones)
  • lemon zest of one small lemon (or 2 Tbs lemon juice)
  • 1 Tbs vanilla extract
  • 1/2 cup of raisins (optional)
  • 30 g corn starch
  • 1/2 tsp baking soda
  • 40 g sliced almonds (optional)

Mix flour, baking soda, salt and sugar, then swiftly add cool butter and egg. Knead into a dough and refrigerate for at least half an hour. Then roll out dough and line a small or medium size spring form baking pan with it. The dough is easiest to handle when it is cold.

Mix Quark with sour and whipping cream, and blend together well. Add sugar, eggs, lemon zest, vanilla extract, raisins and corn starch, and mix well. Finally, add baking soda and fill mixture into the prepared crust. Sprinkle sliced almonds on top.

Bake at 180°C (350°F) for about 50 minutes or until the top is golden brown. Afterwards, slowly let cool off in the oven. The cake stays fresh several days if refrigerated. Serve at room temperature for best taste!

Schwarzwälder Kirschtorte

Schwarzwäder Kirschtorte
Schwarzwälder Kirschtorte


  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 cup sugar
  • 1/2 cup cocoa
  • a pinch of salt
  • 3/4 cups water
  • 1/2 cup canola oil
  • 3 eggs (or 2 large)
  • 1 tsp vanilla extract

  • 1 can of tart cherries (in water)
  • 1/3 cup sugar
  • 1/2 pint cream
  • 12 maraschino cherries

Mix flour, baking soda, sugar, cocoa, and salt with the water and canola oil and beat for a minute.
Add egg and vanilla, and mix for another 5 minutes with a hand mixer. Pour into 9" round baking pans, and bake at 180°C (350°F) in preheated oven for 25 minutes. When done, let cool down completely first, then loosen from pan.
Cut the top off to make level surface if needed.

Whip the cream with the sugar until stiff and set aside about 1/3 of it. Drain cherries and carefully blend into the remaining whipped cream. Assemble the cake by putting one of the baked cakes on a plate, covering it with the cherry and cream mixture. Place second cake on top, and cover the whole cake with the remaining plain whipped cream.
Place the maraschino cherries in a circle around the top of the cake, and refrigerate for at least one hour.

Schwarzwäder Kirschtorte
Assembly of the Schwarzwälder Kirschtorte.



  • 250 g dark chocolate (Ghirardelli chocolate chips will do)
  • 1 tablespoon hot water
  • 125 g butter (unsalted!)
  • 2 eggs
  • 125 g powedered sugar
  • 1 tablespoon rum
  • 200 - 250 g lady fingers (those long biscuits also used for Tiramisu)
  • 200 g dark baking chocolate (again, Ghirardelli chocolate chips work just fine)
  • 50-100 g almond slivers
  • 1 teaspoon white sugar

The cookies covered in the chocolate creme.
Hedgehog shape built out of cookies and chocolate creme. My sculpturing skills leave room for improvement.

Break the chocolate into small pieces (you see, you saved a full step if you got chocolate chips!), mix with the hot water and slowly melt on the stove at very low heat. Set aside to let it cool down again a bit afterwards.
Cream the butter and the eggs together well and slowly add the powedered sugar in the end. Carefully incorporate the cooled down (but still liquid) chocolate and the rum until it has a smooth creamy texture. Set aside in the fridge for half an hour until it starts to become firm.

Quilts made of almonds.
Almonds make perfect quills. If you are a made of chocolate and cookies, that is.
Use the lady fingers to lay out a rectangle on a large plate. Cover with some of the chocolate cream and add another layer of biscuits and so on. Make each layer a little smaller than the preceding one so that you get something that roughly resembles the shape of a hedgehog. Break the biscuits in half as you reach the top. Add what is left of the cream to the sides of the hedgehog to cover up all of the biscuits. Refrigerate this for at least 1 hour.
Melt the baking chocolate and cover the hedgehog with it. Right after that place sugar and almond slivers in a pan and brown them a little. Then stick the slivers into the not yet quite hardened chocolate like quills. Add a face made of almonds on one side.
The chocolate hedgehog tastes best if refrigerated for 24 hours before it is served so that the chocolate cream can soak into the biscuits.
The finished Schoko-Igel.
The finished chocolate hedgehog smiling
at you with its evil smile.



  • 120 g white flour
  • 50 g unsalted butter
  • 75 g sugar
  • 2 tsp baking soda
  • 1 egg
  • 1 can of apricot halfs (or peaches or mandarins or ...)
  • 1 small packet vanilla pudding (not the instant type!)
  • milk or cream according to pudding instructions

Mix flour, butter, sugar, baking soda and egg into dough. Line small spring baking pan with the dough. Cover with the apricot halfs or other fruit. Prepare the pudding with milk (or cream) according to instructions, and while warm pour into the cake. Bake for one hour at 180°C (350°F).
Afterwards, let cool and refrigerate. Tastes best if you let it soak for a day or so.



  • 200 g of soft, unsalted butter
  • 200 g of white sugar
  • 4 eggs
  • 1 Tbs vanilla extract
  • 200 g of white flour
  • 1/2 Tbs baking powder
  • 1 cup of eierlikeur (Advocaat)
  • 1/4 cup of cocoa

Cream butter and sugar in a large bowl. Add the eggs and the vanilla extract. Slowly add flour and baking soda. Lastly add eierlikeur.
Pour half of the mix into a baking pan, while keeping the other half in the bowl. Blend in the cocoa and add the mixture to the baking pan. Use a fork to blend the white and black dough just enough to make the marble pattern.
Bake at 350°F (175°C) for about 75 minutes. Let cool before you remove the cake from the pan.

Banana Bread


  • 150 g of soft, unsalted butter
  • 150 g of white sugar
  • 2 eggs
  • 1 Tbs vanilla extract
  • 1 envelope of baking powder
  • 150 g of white or whole-wheat flour
  • 3+ black, mushy bananas

Cream butter and sugar in a large bowl. Add the eggs and the vanilla extract. Slowly add flour and baking soda. Lastly add mushed banana paste.
Pour half of the mix into a baking pan, then bake at 350°F (170°C) for about 50-60 minutes. Let cool before you remove the banana bread from the pan.

Key lime pie


  • 1/2 cup fresh key lime juice
  • 1 can (14 oz) sweetened condensed milk
  • 3 eggs
  • 1/2 cup white sugar
  • 1 frozen pre-made pie crust

Separate the eggs. Mix sweetened condensed milk, lime juice and egg yolks in a bowl. Fill into the pie crust and bake for 8-10 minutes at 350 F. While it is baking, beat the egg whites and once they are stiff add the sugar. Spread the meringue over the hot pie and put it back into the oven to bake for another 10-15 minutes. Let cool before serving.

Key Lime Pie
Key Lime Pie in Michigan. No need to go to Florida.

These recipies are inspired by recipies from various other sources, including but not limited to Simply Recipies and Chefkoch.